Crisp Pear Tart 4.000

Tom Hopkins, From Jacques Pepin's "More Fast Food My Way"

Nov 5, 2008

To make sure the flour tortilla crust is crisp and caramelized on the bottom, butter and sugar the underside before the pears are added to the top. The pears should be firm but ripe.

Some of the butter and sugar may run out from the bottom of the tart, and the tart may burn slightly around the rim, but burnt edges can be trimmed, if desired.

Servings: 4
  • 1 7- or 8-inch flour tortilla
  • 2 tablespoons unsalted butter, at cool room temperature
  • 3 tablespoons sugar
  • 2 medium Bartlett or Anjou pears, peeled, cored and each cut into 12 wedges (about 3/4 pound total)
  • 3 tablespoons apricot preserves
  • 1 tablespoon unsalted pistachio nuts


Preheat the oven to 400 degrees. Line a rimmed baking sheet with a silicone liner or parchment paper.

Place the tortilla in the center of the baking sheet, then spread 1 tablespoon of the butter on the top of the tortilla and sprinkle it with 1 tablespoon of the sugar. Turn the tortilla over so the buttered side is facing down.

Beginning at the edge of the tortilla, arrange the pear wedges in a concentric circle, with the thin edge of each wedge facing the tortilla's center. Create another slightly overlapping circle, working in toward the center. Add more rows with the remaining wedges, ending with a few pear pieces in the center to complete what will look like a large rose. Cut the remaining tablespoon of butter into pieces and use them to dot the top of the pears. Sprinkle with the remaining 2 tablespoons sugar.

Bake for 30 minutes or until the pear slices are tender and the tortilla is crisp and browned. Remove from the oven, set aside for a minute or so, then lift the tart with a spatula and transfer it to a wire rack to cool, discarding any burned bits around it.

If the apricot preserves are too thick to use as a glaze, heat them in a microwave oven for about 10 seconds to liquefy them, then spread or brush them on top of the tart.

Cut the tart into 4 wedges, sprinkle with the pistachios and serve at room temperature.

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Recipe Source

Adapted from "Jacques Pepin: More Fast Food My Way" (Houghton Mifflin, 2008).

Tested by Sarah Meyer Walsh.

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